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Ferrero Rocher Cake

Indulge in Decadence with Ferrero Rocher Cake Delight

This Ferrero Rocher Cake masterfully combines hazelnuts and rich cocoa into an indulgent dessert, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-purpose Flour Can use cake flour for lighter texture.
  • 1 cup Caster Sugar Superfine granulated sugar blends well.
  • 3/4 cup Dutch Processed Cocoa Powder For deep chocolate flavor.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Bicarbonate Soda Ensure it's fresh.
  • 1 pinch Salt Enhances sweetness.
  • 1/2 cup Toasted Hazelnuts Chopped finely; toast at 160C/325F for 20 mins.
  • 4 large Eggs Room temperature for easier mixing.
  • 1 cup Full-Fat Milk Buttermilk can be a substitute.
  • 1/2 cup Vegetable Oil Melted coconut oil or unsalted butter are alternatives.
  • 1 tsp Vanilla Extract Choose pure extract for best results.
  • 1/2 cup Unsalted Butter Opt for plant-based butter for dairy-free.
  • 1 cup Boiling Water Hot coffee can enhance chocolate flavor.
For the Chocolate Ganache and Sauce
  • 1 batch Chocolate Ganache Made from heavy cream and chocolate.
  • 1 batch Chocolate Sauce Store-bought or homemade.
For Assembly and Decoration
  • 1 jar Nutella Any chocolate-hazelnut spread works.
  • 8 pieces Ferrero Rocher Add more for indulgence.

Equipment

  • Oven
  • Mixing bowls
  • Cake Tins
  • Spatula
  • Whisk
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and prepare three 8-inch cake tins with cooking oil and parchment.
  2. In a bowl, whisk together flour, sugar, cocoa, baking powder, bicarbonate soda, and salt with chopped hazelnuts.
  3. In another bowl, whisk eggs, milk, oil, vanilla, and melted butter until smooth.
  4. Gradually mix wet ingredients into dry ingredients until just combined.
  5. Stir in boiling water until fully combined, ensuring batter is well mixed.
Baking and Cooling
  1. Divide batter into pans and bake for 30-40 minutes, checking with a toothpick for doneness.
  2. Cool in pans for 5 minutes, then transfer to wire rack to cool completely.
  3. Wrap cooled layers in plastic wrap and refrigerate for at least 4 hours.
Assembly
  1. Trim tops of cakes if needed, layer cakes on a platter with ganache and hazelnuts in between.
  2. Frost the top and sides with chocolate ganache, coating edges with chopped hazelnuts.
  3. Drizzle warm chocolate sauce over the top and add Ferrero Rocher for decoration.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure ingredients are at room temperature for smooth batter. Use a turntable for even frosting.

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